Korean Braised Pork Kimchi
Pork kimchi jjim is a cornerstone Korean home braise where pork shoulder and well-aged kimchi are layered in a pot with gochugaru, soy sauce, and garlic, then simmered on low heat for over fifty minutes. The kimchi's sharp fermented acidity mellows during the long cook while still infusing the meat with its complex, funky depth. Fat rendered from the pork shoulder enriches the braising liquid, and onion and green onion contribute a natural sweetness that rounds out the bold flavors. When the pork is soft enough to pull apart with chopsticks, the dish is ready to be served over rice with the remaining sauce spooned generously on top.
Adjust Servings
Instructions
- 1
Cut pork into large chunks and halve long pieces of aged kimchi.
- 2
Layer kimchi on the pot bottom, then add pork and onion.
- 3
Add water, garlic, chili flakes, and soy sauce, then bring to a boil over high heat.
- 4
Reduce to low heat and simmer covered for 50 minutes.
- 5
Add green onion, simmer 10 more minutes, and adjust seasoning.
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Nutrition (per serving)
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